Heat up 1-2 tbsp of vegan butter (or oil) in a pan.

Saute chopped onions and serrano until the onions get translucent.

Add kashmiri red chili powder, turmeric powder, salt, and dabeli masala.

Mix well and cook on low-medium heat for a couple of minutes.

Add 2 tbsp of water and ¼ cup of date tamarind chutney (any sweet tangy red chutney). Mix well.

Add mashed boiled potatoes. Mix well.

Cook for a couple of minutes. Add more water and mix well if the filling is too hard still. Taste and add more sweet chutney and/or salt if needed. Spread it evenly on a serving plate.

Sprinkle pomegranate seeds, coconut powder, and chopped cilantro on top of the stuffing.

Blend all garlic chutney ingredients in a blender and make a smooth paste.

Roast peanut and remove the skin.

Mix other ingredients listed under "Spicy Peanut" with roasted peanuts well.

Cut each bun in half.

Spread vegan butter/oil, garlic chutney, date tamarind chutney, and spicy green chutney on each side.

Spread a generous amount of prepared dabeli masala filling on one side of the bread.

Top it with some spicy peanuts, chopped onions, more pomegranate, and thin sev.

Place the other side of the bread on top of the filled side.

Press the dabeli a little so all the layers stick to each other along with both sides of the bread.

Cook it lightly on a buttered/oiled pan for a couple of minutes on each side.

Dust some more thin sev on each side of the dabeli.

Serve it immediately!